Beef Tenderloin With Red Wine Sauce Recipe (2024)

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If you’re seeking an exquisite dish that combines the tenderness of beef tenderloin with the rich flavors of a red wine sauce, look no further. This Beef Tenderloin With Red Wine Sauce recipe is a culinary masterpiece that will impress your guests and elevate your dining experience. Follow along to create a restaurant-quality meal right in your own kitchen.

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Ingredients You’ll Need:

For the Beef Tenderloin:

4 beef tenderloin steaks (6-8 ounces each)
Salt and freshly ground black pepper, to taste
2 tablespoons olive oil
2 cloves garlic, minced
2 sprigs fresh rosemary (or 1 teaspoon dried rosemary)

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For the Red Wine Sauce:

1 cup red wine (choose a good quality red wine, such as Cabernet Sauvignon)
1/2 cup beef broth
1 shallot, finely chopped
2 cloves garlic, minced
2 tablespoons unsalted butter
Salt and freshly ground black pepper, to taste

Instructions:

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Let’s embark on the journey of creating this Beef Tenderloin With Red Wine Sauce step by step:

1. Prepare the Beef Tenderloin:

Start by removing the beef tenderloin steaks from the refrigerator and allowing them to come to room temperature. This ensures even cooking.
Season both sides of each steak generously with salt and freshly ground black pepper.

2. Sear the Steaks:

In a large skillet or frying pan, heat the olive oil over high heat.
Once the oil is hot, add the beef tenderloin steaks to the pan.
Sear the steaks for about 3-4 minutes on each side for medium-rare, adjusting the cooking time to your desired level of doneness.
During the last minute of cooking, add the minced garlic and rosemary to the pan, allowing them to infuse the steaks with flavor. Remove the steaks from the pan and let them rest on a plate while you prepare the red wine sauce.

3. Make the Red Wine Sauce:

In the same skillet, add the chopped shallot and garlic. Sauté them over medium heat until they become translucent and fragrant, which should take about 2 minutes.
Pour in the red wine and beef broth, scraping the bottom of the pan to deglaze it. Allow the mixture to simmer and reduce by about half, which should take approximately 10-12 minutes.
Stir in the butter and continue to simmer until the sauce thickens to your desired consistency. Season with salt and freshly ground black pepper to taste.

4. Serve Your Culinary Masterpiece:

Place the seared beef tenderloin steaks on serving plates.
Drizzle the luscious red wine sauce over each steak.
Garnish with fresh rosemary sprigs or chopped parsley for a pop of color.

Enjoy Your Beef Tenderloin With Red Wine Sauce:

This Beef Tenderloin With Red Wine Sauce is a restaurant-quality dish that’s perfect for special occasions or when you want to treat yourself to a gourmet meal at home. The tender, succulent beef paired with the rich and flavorful red wine sauce is sure to delight your taste buds and impress your guests. Serve it with your favorite side dishes, such as mashed potatoes and steamed vegetables, for a complete dining experience.

Beef Tenderloin With Red Wine Sauce Recipe

Yield: 8

Prep Time: 15 minutes

Cook Time: 30 minutes

If you're seeking an exquisite dish that combines the tenderness of beef tenderloin with the rich flavors of a red wine sauce, look no further. This Beef Tenderloin With Red Wine Sauce recipe is a culinary masterpiece that will impress your guests and elevate your dining experience. Follow along to create a restaurant-quality meal right in your own kitchen.

Ingredients

For the Sauce:

6 tbsp unsalted butter divided
2 shallots chopped
1⅓ cups red wine
2½ cups beef broth divided
3 sprigs thyme fresh
½ tsp Kosher salt
¼ tsp black pepper

For the Roast:

1 4 lb beef tenderloin ends folded over and tied with twine
4 tbsp olive oil or canola, divided
4 tbsp rosemary fresh, chopped
4 cloves garlic finely minced
salt and pepper
finishing salt such as Maldon or coarse sea salt, optional

Instructions

Start the Sauce

In a medium saucepan, melt 4 tbsp of the butter over medium heat. Add the shallots and cook, stirring occasionally, until soft, about 4 minutes.
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Add the wine, 2 cups of broth, thyme, salt, and pepper, and bring to a boil. Lower the heat to medium and simmer for 20 minutes, or until reduced by half. Turn off heat. This can be done up to 3 days in advance. See NOTES.

Prepare the Roast and Finish the Sauce

Meanwhile, rub 2 tbsp of the oil all over the roast. Use your fingers to rub in the rosemary and garlic all over the roast. Liberally salt and pepper the entire roast. Allow the roast to sit at room temperature for 1 hour.
Preheat oven to 425°F.
Heat 2 tbsp oil and 2 tbsp butter in a large oven-proof skillet or Dutch oven over medium-high heat. Add the roast and sear until browned all over, about 7 minutes. It's okay if you have to bend the roast to fit in the skillet.
Place the skillet in the oven and cook until an internal temperature of 125°F is reached (for medium-rare). If you don't have an oven-proof skillet, transfer the roast to a baking pan. An instant-read thermometer ensures the correct internal temperature. See NOTES regarding cooking temperatures.
Remove the roast from the skillet/pan, and allow to rest while you finish the sauce.
Place the skillet (or pan) on the stove over medium heat. Add the remaining ¼ cup of beef broth and use a spatula to scrape up the bits stuck to the pan. Bring to a simmer and sprinkle with another ¼ tsp of salt. Pour the broth into the pan with reserved sauce. Stir to combine. Strain into a gravy boat if serving immediately. If not serving immediately, store the sauce and then gently reheat over low heat on the stove in a pan.
Cut the twine from the meat and then slice the roast into ½-inch medallions. Place on a serving platter and serve warm, or at room temperature, with sauce on the side. Sprinkle the slices with finishing salt, if desired.

Notes

Doneness Temperatures:

130 - 135°F: Medium-Rare
140 - 145°F: Medium
150 - 155°F: Medium Well (not recommended)

The sauce can be reduced up to 3 days in advance. The roast can be marinated with the oil, rosemary, and garlic up to 12 hours in advance. Allow to come to room temperature (sitting at room temp for an hour) and then liberally add salt and pepper.

Leftovers will keep in the fridge for up to 5 days and can be frozen for up to 2 months.

For the best French dip of all time, gently reheat a slice of the roast (don't overcook). Place a slice of Provolone cheese over the top and place on a bun. Gently reheat the sauce for dipping. Amazing.

Nutrition Information

Yield 1Serving Size 8
Amount Per ServingCalories 7367Total Fat 571gSaturated Fat 228gTrans Fat 0gUnsaturated Fat 273gCholesterol 1725mgSodium 5391mgCarbohydrates 29gFiber 5gSugar 9gProtein 445g

The information contained herein is subject to change.

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